Prep 30 mins
Cook 50 mins
This recipe is really delicious and contains two of my favourite flavours - lemon and blueberry!
- 8 ounces unsalted butter, softened
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 cups old fashioned oats (not quick oats)
- 1 cup desiccated coconut
- 1 1⁄3 cups packed light brown sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg, separated
- 14 ounces sweetened condensed milk
- 1⁄2 cup fresh lemon juice
- 2 teaspoons grated lemon zest
- 2 1⁄2 cups room-temperature blueberries (about 13 oz.)
- Preheat oven to 350°F Line 9×13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Spray foil with cooking spray- bottom and sides of the pan.
- In a large bowl, whisk together flour, oats, coconut, sugar, salt, and baking powder. Using a pastry cutter (or your fingers), blend the butter completely into the flour mixture. Transfer 2 cups of the crumb mixture to another bowl and reserve for the topping.
- Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Use the bottom of a flat, wide glass to tap the mixture and even it out.
- Bake the crust 10-12 minutes, or until it starts to form a dry top.
- Meanwhile, in a medium bowl, whisk condensed milk, lemon juice & zest, and egg yolk. Let mixture stand for 5 minutes (it will begin to thicken).
- Sprinkle blueberries evenly over hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently w/ a spatula to distribute as evenly as you can. Bake until lemon mixture begins to form a shiny skin- 7 to 8 minutes.
- Sprinkle reserved crumble topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbly at the edges and the topping is brown, 25 to 30 minutes.
- Let bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove foil and cut into 24 bars when cool. (If you have time to chill the bars, they’re easier to cut cleanly when chilled).
I made a half batch of these in a brownie pan and that worked well. The lemon filling coverage is a bit thin, so the blueberries are really what stands out here - you could probably double the lemon part and still have it turn out fine, with a little more lemon punch, but I have not experimented with that, since I only made the one half batch. The coconut in the crust is a yummy addition, and the crumb topping is a nice touch (though mine didn't really get brown, even with an extra 5 minutes on the tail end). I am betting these would go great with vanilla bean ice cream too.